In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 1 finely chopped onion, 2 minced garlic cloves, and 1 diced jalapeño for about 5 minutes until the onions are translucent and fragrant.

Stir in 1 can of diced tomatoes, ½ cup olives, and 2 tablespoons capers, letting the mixture simmer for 10 minutes until thickened.

Pat 4 red snapper fillets dry and season with salt and pepper. In a separate skillet, heat another 2 tablespoons of olive oil over medium-high heat. Place the fillets skin-side down and cook for 4-5 minutes until the skin is crispy.

Pour the warm sauce over the seared fish, cover, and reduce heat to low for an additional 5 minutes, until the fish flakes easily.

Remove from heat and squeeze fresh lime juice over the top. Garnish with chopped cilantro and parsley, then serve over steamed rice or with warm tortillas.